Name: Coconut Creamed Corn with Ginger and Crispy Shallots
Total time: 35 min
Ingredients: 9 ears corn , kernels cut from cobs (6¾ cups); 1 (14-ounce) can coconut milk; 1½ teaspoons table salt , divided; ¼ cup vegetable oil; 3 shallots , sliced thin; 3 garlic cloves , sliced thin; 1 tablespoon grated fresh ginger; 1 jalapeño chile , stemmed and sliced thin; ½ teaspoon paprika; ¼ teaspoon pepper; ⅛ teaspoon cayenne pepper; 2 tablespoons chopped fresh cilantro

Why This Recipe Works

Silky coconut milk is a fitting substitute for the traditional heavy cream in creamed corn, taking the standard American side into new territory. We simmered corn directly in coconut milk and salt to create a deeply seasoned, flavorful mixture. Inspired by dishes from South Asia, East Africa, and the Caribbean, we incorporated several familiar flavors, caramelizing thinly sliced shallots, garlic, ginger, and jalapeño in oil, with a pinch of paprika for rich color. We stirred the aromatic oil into the corn and saved some to swirl on top for maximum flavor, alongside fresh cilantro leaves for a bright finish.

Before You Begin

We prefer to use fresh corn here; frozen kernels turn mushy rather than creamy when blended. Be sure to use unsweetened coconut milk, not sweetened coconut milk or coconut cream.

Instructions

Combine corn, coconut milk, and 1¼ teaspoons salt in large saucepan and bring to vigorous simmer over high heat (bubbles should be visible around edges of saucepan). Reduce heat to medium-low and cook, stirring occasionally, until corn is crisp-tender, about 20 minutes, adjusting heat as needed to maintain gentle simmer.

Meanwhile, combine oil, shallots, garlic, ginger, jalapeño, paprika, and remaining ¼ teaspoon salt in 8-inch nonstick skillet and cook over medium-high heat, stirring constantly, until shallots are softened and garlic begins to turn golden, 5 to 7 minutes. Reserve 2 tablespoons oil mixture in small bowl and reserve remaining oil mixture in skillet until needed.

Off heat, carefully transfer 1½ cups corn mixture to blender. Process until smooth, about 30 seconds. Return pureed corn mixture to saucepan with remaining corn mixture and bring to simmer over medium heat. Off heat, stir in pepper, cayenne, and reserved oil mixture from skillet. Season with salt to taste. Sprinkle with cilantro, drizzle remaining reserved oil mixture over top, and serve.